CROCK POT BOTTOM ROUND ROAST RECIPES

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V'S CROCK POT BOTTOM ROUND ROAST RECIPE - FOOD.COM



V's Crock Pot Bottom Round Roast Recipe - Food.com image

After trying a variety of roast recipes, I decided that this combination of different recipes worked best for me. You can also add 1/2 cup sliced mushrooms to the onion and carrots if you like a mushroom gravy or some peas too. This just in: 9/8/8 - this recipe just won 2nd place in a Beef Roundup contest sponsored by Country Woman magazine and will be featured in the Feb/March 09 issue.

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours

Yield 4-6 serving(s)

Number Of Ingredients 9

3 lbs boneless bottom round roast
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 cup dry red wine
2 cups beef broth
1 large onion, coarsely chopped
2 large carrots, coarsely chopped
kosher salt & freshly ground black pepper

Steps:

  • Place chopped onion and carrots in bottom of crock pot.
  • Season all sides of the roast liberally with the kosher salt and ground pepper.
  • Place roast on top of onions and carrots, fat side down.
  • Combine mustard, sugar, Worcestershire sauce, beef broth and red wine in a separate bowl and pour over roast
  • Set crock pot to low and cook for 3 hours.
  • After 3 hours, turn the roast onto one side and cook for 20 minutes.
  • After 20 minutes, turn the roast on the next side and cook 20 minutes, repeat until the roast has the fat side on the bottom again.
  • Cook for about 2 more hours usually 6 hours total.
  • The roast is done when it shreds easily with a fork.

Nutrition Facts : Calories 542.5, FatContent 15.2, SaturatedFatContent 5.2, CholesterolContent 207.5, SodiumContent 761, CarbohydrateContent 12.9, FiberContent 1.8, SugarContent 7.5, ProteinContent 77.8

WARM AND COZY BOTTOM ROUND ROAST CROCK POT STYLE - FOOD.COM



Warm and Cozy Bottom Round Roast Crock Pot Style - Food.com image

The aroma of this roast made DH and DS drool. I had a beautiful roast from the market and wanted to try simple spices yet aromatic! This is what the doctor ordered for a very chilly January day. DH and DS loved it!

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours

Yield 1 roast, 8 serving(s)

Number Of Ingredients 9

3 -4 lbs boneless bottom round roast
2 tablespoons flour
1 tablespoon garlic powder
1 tablespoon onion flakes
1 teaspoon pepper
1 tablespoon sage
1 tablespoon rosemary (reserve 1/2)
1 tablespoon olive oil
1 large onion, quartered

Steps:

  • Mix all dry ingredients together in a plate.
  • Rub roast in oil.
  • Roll roast in dry mix.
  • Place onions on bottom of crock pot.
  • Place roast in crock pot.
  • Cook on low for 6-8 hours.
  • Throw in remaining rosemary 1/2-1 hr before dinner to send the aroma once again through the house.
  • With juice from roast I made a gravy to pour over top of sliced beef just before serving.
  • I served with roasted potatoes, broccoli, and fresh made Italian bread.
  • Leftovers were shredded for beef sandwiches the following day mixed with the gravy.
  • *** I use fresh herbs when possible so measurements are approximate for herbs. Adjust seasonings to taste. I do not use salt and at times am heavy on herbs.

Nutrition Facts : Calories 255.2, FatContent 9.1, SaturatedFatContent 2.8, CholesterolContent 103.8, SodiumContent 102.2, CarbohydrateContent 5, FiberContent 0.7, SugarContent 1.1, ProteinContent 38.5

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